AT A GLANCE
Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead. Roasted peanuts or fried shallots would be a great addition for a bit of crunch.
|01||Pound garlic, lemongrass, peppercorns and caster sugar to a coarse paste with a mortar and pestle. Transfer to a bowl, add beef and fish sauce and mix well.|
|02||Place noodles in a large bowl, cover well with boiling water and stand to soften (5-6 minutes).|
|03||Meanwhile, for lime-chilli dressing, pound garlic, chilli and sugar to a coarse paste with a mortar and pestle, then stir in fish sauce, lime juice, rice vinegar and 1 tbsp water.|
|04||Drain noodles, refresh under cold running water and drain well. Cut noodles into manageable pieces and divide among serving bowls.|
|05||Heat oil in a wok or large frying pan over high heat, add beef mixture and stir-fry until browned and just cooked through (2-3 minutes). Spoon beef over noodles, drizzle with lime-chilli dressing to taste, scatter with bean sprouts, herbs and extra chilli to taste and serve.|